Characterization of major anthocyanins and the color of red-fleshed Budd Blood orange (Citrus sinensis).
Identifieur interne : 002D65 ( Main/Merge ); précédent : 002D64; suivant : 002D66Characterization of major anthocyanins and the color of red-fleshed Budd Blood orange (Citrus sinensis).
Auteurs : Hyoung S. Lee [États-Unis]Source :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2002.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Anthocyanins, Food Coloring Agents, Pigments, Biological.
- chemical , chemistry : Anthocyanins, Pigments, Biological.
- chemistry : Citrus.
- methods : Chromatography, High Pressure Liquid, Spectrophotometry.
- Species Specificity.
Abstract
High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H(3)P0(4) in water and 0.1% H(3)PO(4) in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-microm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L,a,b) were compared with six other Florida-grown blood oranges.
PubMed: 11853511
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pubmed:11853511Le document en format XML
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<affiliation wicri:level="2"><nlm:affiliation>Citrus Research & Education Center, Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850, USA. hsl@lal.ufl.edu</nlm:affiliation>
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<term>Food Coloring Agents (analysis)</term>
<term>Pigments, Biological (analysis)</term>
<term>Pigments, Biological (chemistry)</term>
<term>Species Specificity</term>
<term>Spectrophotometry (methods)</term>
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<front><div type="abstract" xml:lang="en">High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H(3)P0(4) in water and 0.1% H(3)PO(4) in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-microm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L,a,b) were compared with six other Florida-grown blood oranges.</div>
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